White Chocolate Pale Ale
(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.012
IBU = 24 SRM = 5 ABV = 4.8%
5.25 lbs. (2.4 kg) extra light dried malt extract
8 oz. (227 g) light crystal malt (30° L)
4 oz. (113 g) Carapils malt
8 oz. (0.23 kg) white chocolate chips (50 min.)
4 AAU Cascade hops (40 min.) (0.66 oz./19 g at 6% alpha acids)
4 AAU Willamette hops (20 min.) (0.66 oz./19 g at 6% alpha acids)
2 AAU Tettnang hops (0 min.) (0.5 oz./14 g at 4% alpha acids)
1 cup white creme de cocoa
White Labs WLP051 (American Ale V) or Wyeast 1272 (American Ale II) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3/4 cup corn sugar (if priming)
Step by Step
Steep crystal and Carapils malts in 3 gallons (11 L) of cold water. Gradually raise heat to 170 °F (77 °C). Remove grains and rinse them back into the pot with 1 gallon (4 L) hot water. Stir in dried malt and white chocolate chips, bring to boil. Boil 10 minutes, add Cascade. Boil 20 minutes, add Willamette. Boil 20 minutes longer, then remove from heat. Add Tettnang, and give the wort a long stir to create a whirlpool. Let settle for 10 minutes. Add wort to fermenter with enough water to make 5.25 gallons (20 L).
Cool to 68 °F (20 °C), and pitch yeast. Seal and ferment for seven days at this temperature. If you want, rack to secondary and age in a cool dark place for two weeks. Add creme de cocoa and bottle or keg.
Written by Scott Russell
An lightly hopped pale ale with white chocolate hints.